Pumpkin Desserts
These pumpkin desserts include the BEST easy recipes out there. From pumpkin pie to pumpkin bread, there are tons of uses for canned pumpkin, and includes an easy recipe too!
Pumpkin Desserts
Brownies, cookies, cakes, muffins, and pies are all desserts that can include pumpkin puree in the ingredients.
Come Fall (or around Thanksgiving), you’ll notice every grocery store finally stocking canned pumpkin puree. Libby’s 100% pure pumpkin is perhaps the most well-known, but there are other brands available. This is a sure-fire sign that Fall is in the air and that means ALL the pumpkin desserts!
Why use pumpkin in dessert recipes?
Pumpkin often replaces eggs and butter, helping make desserts moist on the inside, tender on the outside. It’s often used in baked goods, especially cakes and muffins, but can also be used in brownies or puddings, too!
I promise you though, you’ll never know that there is any pumpkin in there, as the flavor can often be masked by chocolate, spices, or even just used as a starchy base.
What is a popular pumpkin dessert?
The most popular pumpkin dessert would have to be pumpkin pie, but you’d be pleasantly surprised with what other desserts can be made with pumpkin, and how delicious they are!
Here are some of the best pumpkin dessert recipes that will include something for everyone. We have-
- Healthy pumpkin dessert recipes
- Indulgent pumpkin desserts
- Low carb pumpkin desserts
- Pumpkin desserts where you don’t taste any pumpkin whatsoever!
We’ve also included a special recipe for the best pumpkin dessert- A chocolate pumpkin bread that is secretly healthy.
Pumpkin pie
The most popular pumpkin dessert in anyone’s repertoire, nothing beats a classic pumpkin pie. This version is a little different, as it uses healthier ingredients and is naturally sweetened.
Healthy pumpkin oatmeal cookies made with just 3 ingredients- oats, pumpkin, peanut butter, and optional chocolate chips. For some added sweetness, feel free to add some maple syrup or honey.
Healthy pumpkin muffins
Light and fluffy muffins that have no white flour and no refined sugar in them. They are made in just one bowl and are perfect for a healthy snack or a festive lunch box treat.
Healthy pumpkin bread
The easiest and most delicious pumpkin bread. It’s super moist in the middle and has a light and tender crumb. It’s made in one bowl and has no added sugar or dairy! Clocking in at under 150 calories a slice, I love enjoying a slice with a pumpkin spice latte.
Pumpkin cheesecake
This is the kind of dessert you would serve to impress others. A thick and creamy cheesecake full of pumpkin flavor and perfect on its own or served with some whipped cream or ice cream. Bonus? It’s secretly low carb.
The easiest pumpkin dessert, these pumpkin no bake cookies need 5 ingredients and take 5 minutes to whip up. They have no butter or oil in them and use up leftover pumpkin puree.
Keto pumpkin pie
A low carb version of the classic Thanksgiving dessert. The filling is perfectly creamy and smooth, with zero sugar and the buttery crust is grain free!
Keto pumpkin muffins
Flourless and sugar free pumpkin muffins! They are ultra-moist in the middle and taste incredible with some keto chocolate chips mixed through.
Pumpkin fudge
4 Ingredient pumpkin fudge that literally melts in your mouth! It has no butter or refined sugar in them, instead, uses peanut butter and is sweetened with maple syrup.
Keto pumpkin bread
This almond flour pumpkin bread is perfect as a cheeky breakfast or make a loaf and bring it to an office pot lock. No one will know it’s keto and it uses an entire can of pumpkin!
Pumpkin Blondies
Pumpkin Chocolate Bread- The Ultimate pumpkin dessert recipe!
This chocolate pumpkin bread recipe is super moist and tender and is full of chocolate and pumpkin flavor. It’s made in just one blender so you won’t even need to whip out the mixing bowl!
I love how it may look indulgent but it is ridiculously healthy- There is no flour, no refined sugar, and no dairy needed whatsoever!
What you’ll need to make this recipe
- Rolled oats– A much healthier option than traditional white or wheat flour. It will be blended down to a flour consistency (oat flour!) and yield a more tender loaf.
- Baking powder and baking soda– Both leavening agents are used to give the loaf some rise and fluffiness.
- Salt– A must to balance out the flavors and draw out the natural sweetness.
- Cocoa powder– Dutch processed and unsweetened cocoa powder. Be sure to sift your cocoa powder if there are clumps throughout.
- Pumpkin puree– Not pumpkin pie filling. I skipped the canned stuff and made my own pumpkin puree.
- Eggs-Room temperature eggs.
- Almond butter– Smooth and drippy almond butter with no added sugar. This replaces the need for any butter or oil.
- Maple syrup– Sweetens the bread while keeping it refined sugar free.
- Vanilla extract– A must for any good chocolate dessert.
- Chocolate chips– Fold through some chocolate chips and reserve some to top the bread with.
How do you make chocolate pumpkin bread?
In a high-speed blender or food processor, add the oats and blend until it reaches a flour-like consistency. Add the remaining ingredients, except for the chocolate chips, and blend until a smooth batter remains. Fold through the chocolate chips.
Now, transfer the batter into a greased and lined loaf pan and sprinkle with extra chocolate chips. Bake the loaf for 45-50 minutes, or until a skewer comes out mostly clean. Remove the pumpkin chocolate bread from the oven and let it cool in the pan completely.
Tips to make the best pumpkin desserts
- Do not overbake the dessert as it continues to cook as it is cooling down.
- Never use pumpkin pie filling as it has added sugar and fillers. Unless stated, every pumpkin dessert required 100% pure pumpkin.
- For some added pumpkin flavor, add some pumpkin pie spice.
Storing and freezing tips
- To store: Cover the chocolate pumpkin bread in an airtight container for up to 5 days or in the refrigerator for up to 1 week.
- To freeze: Place leftover slices in a ziplock bag and store them in the freezer for up to 6 months.
Frequently Asked Questions
Pumpkin pie spice is known to enhance the pumpkin flavor in recipes. If you don’t have pumpkin pie spice, try adding some cinnamon and/or nutmeg.
Yes, canned pumpkin is pumpkin puree. The only difference is that sometimes canned pumpkin can come as pumpkin pie filling, which has added sugar, spices, and thickeners to them.
Libby’s 100% pumpkin puree is considered ‘real’ pumpkin but it actually has a mixture of butternut squash and other squashes in it. It will still bake as traditional pumpkin would regardless.
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50+ Pumpkin Dessert Recipes
Ingredients
- 3/4 cup rolled oats gluten free, if needed
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup peanut butter or any nut or seed butter
- 1/3 cup maple syrup
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
- In a high speed blender, add all your ingredients, except for the chocolate chips. Blend until a smooth batter remains. Fold through the chocolate chips at the end.
- Transfer the batter into the loaf pan and bake for 45-50 minutes, or until a skewer comes out mostly clean.
- Remove the bread from the oven and let the loaf cool in the pan completely, before slicing and serving.
I want to face plant the entire roundup. And your 3 ingredient brownies will come first over here holy YUM!
Not even kidding, your pie and apple raisin bread are on our to-make list! 🙂
All the cream cheese! Yes please! Looks amazing Arman 🙂
Thanks Ellie!
There is NOTHING wrong with having pumpkin ALL. YEAR. LONG. I was on a kabocha high in the spring, haha! I absolutely adore this lineup of recipes. Gotta get some kabocha now!
🙂 Love it!
This is a great roundup of pumpkin recipes! And I am ready for that beta carotene glow! Lol
😀 It’s times like these I’m so thankful for being naturally tan!
Thanks – I have to make 6 of these recipes…since I make most of Amanda’s and your recipes – Arman! – you two are incredible!!!
😀 You are the best! Amanda and I appreciate your support!
I’m in for pumpkin all year long. As long as you fly over and make these recipes for me. I’ll pay in Swiss Cheese and chocolate and believe me, it is the real shit. Seriously, I love the look of the balls (of course) – totally pinned it. I’ll as Meghan to make them for me. While I am having a pumpkin mojito. (make a recipe please)
Love, I will make you any recipe you want..We can have a pumpkin raclette.
oh my heavens… where do I even start? I’m ready. Bring all this to me please. mmm k? PUMPKIN PALOOZA!!
I will make you a pumpkin aquafaba gown.
Ok my family and I agree that we are officially adopting you. Beta-carotened skin and all.
If you don’t adopt me, I will throw a brownie made of camels at you.
Hehe love this so much. I think it’s a TAD too early but who am I kidding I already made a pumpkin recipe two weeks ago, and I’m going to make another one tonight 😛
Love it! Pimp those pumpkins out!
Pumpkin is a great ingredient to reduce inflammation! These recipes look mouthwateringly delicious! Thanks. 🙂
Thanks, Jim!
What a delicious way to get ready for the upcoming pumpkin madness! I say we make one of these recipes each day and then see how long it takes for us to turn into a pumpkin. I put the over/under at 8 days. By my count, that’s a lot of deliciousness before I turn into a gourd. I think I can handle it! 🙂
YES!!!! Embrace the pumpkin goodness!
What a delicious looking recipe roundup! I definitely need to make at least half of these this fall 🙂 Some years I’m not into pumpkin until November, but this year I already have been craving it. I have an open can of pumpkin in my fridge just begging to be used in one of these recipes!
i’ll save this menu in my mind, so that next week in every-morning my kids will have their own healthy breakfasts.
many thanks from me. 🙂
🙂 Yay! Let’s hope we all won’t turn into pumpkins at midnight 😉